![]() ![]() The largest producer of yuzu in Japan has for years been Kochi prefecture, particularly Kitagawa Village. Yuzu is a citrus fruit that tastes very much like a mix between an orange and a grapefruit. Yuzu is a symbol of the arrival of the cold season here in Japan, and between the months of November and January, it is celebrated in many forms. Once melted, sprinkle in the spoonful of matcha and mix everything together.ĭip the donut in the chocolate, and shake off the excess chocolate. At each interval, remove and stir with a teaspoon. While the donuts are cooling, break up the white chocolate in a bowl and cook it in the microwave for 2-3 intervals of 30 seconds each. The result is matcha with strong flavors, slightly more bitter, and able to stand out when mixed with other ingredients.īefore buying matcha, think about how you will use it, and always take a look at the packaging! The result is matcha with a delicate taste and fine nuances in flavor.Ĭulinary Matcha: The result of several harvests throughout the year from the lower leaves on the plant. It is a distinctive element of Japanese cuisine, and as such, its use in desserts is a must!ĭid you know that there are two different versions of matcha depending on its use?Ĭeremonial Matcha: Higher quality matcha, as it is the result of only one harvest per year from the "virgin" leaves of the highest part of the tea plant. Matcha is now an ingredient that is readily available all over the world. Place on a wire rack and drain off the excess oil. Take a small saucepan and heat the oil over medium heat until it reaches 170Â☌.įry the donuts for about 6 minutes (3 minutes per side) and take them out once they are golden brown. Do this by placing the balls on squares of baking paper. Now, make a circle with 8 balls close together (make sure they are well attached or they will split during baking). To be more precise, I weighed them (each ball was about 8 g). I divided the dough into 8 equal parts, and further divided each slice in half to obtain several balls of similar size. Once the dough is ready, it's time to shape the little balls. Add the flour, sugar, and baking powder, and mix further. In a bowl, put the velvety tofu (without draining it I recommend smashing it through a colander to make it creamier and easier to mix) and the shiratamako and mix well. All you have to do is remove the paper from the oil and continue cooking your donuts. After a few minutes, the paper will peel away from the dough, which will keep cooking and bind together. To allow the balls to bind together during baking, place them on baking paper and then in the hot oil. In addition, the cooking time is also crucial for the formation of the donut. The temperature of the oil plays an important role as it will ensure that the outer surface does not burn, and that the inside of the donut is cooked to perfection. Part of their softness is due to the cooking process, which involves deep-frying them in oil at around 170 degrees Celsius (approximately 240 degrees Fahrenheit). To make the best mochi donuts, texture plays an important role. Donut's pon de ring, and glaze them at the end with sweet icings inspired by Japanese confectionery: matcha, kinako (toasted soybean powder), and yuzu. Previously, we've brought you a versatile mochi ice cream recipe as well as a mochi cake recipe, and today we're bringing you another modern variation of the Japanese chewy rice cake! In this recipe, I decided to make mochi donuts in their most famous form, inspired by Mr. But unlike Mister Donut's pon de ring recipe, which creates their mochi-mochi texture by using tapioca flour, mochi donuts often use shiratamako (glutinous rice flour) instead. This latter version is very reminiscent of the pon de ring, donuts sold by the large company Mister Donut all over the world. You can easily purchase them in Japanese bakeries and supermarkets, where they can be found in the classic donut form (ring-shaped, with a hole cut out from the center), as a large puff filled with cream or anko, or made up of several little balls forming a circle. Mochi donuts are sweets made from glutinous rice flour, famous in Japan (and elsewhere) for their soft and pleasantly chewy texture, described by the Japanese onomatopoeia mochi-mochi. ![]()
0 Comments
Leave a Reply. |